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Cake Without Sugar – This Is How The Alternative Works

Bake cakes without chemical sugar

Many foods contain natural sugar. This applies to syrups, but also to fruits.

  • For example, you can use dates by pureeing them. Take the same amount of dates as you would use regular sugar and puree them with a little water. The puree should not be too runny. Also, you should reduce some of the other liquids in the recipe.
  • Another popular natural sugar substitute is date sweeteners and coconut blossom sugar. These have an almost caramel-like taste of their own and are excellent for refining cakes. Best of all, you don’t have to change the recipe at all and just use the same amounts.
  • Honey is also a good alternative to refined sugar and even adds a delicious flavor to the cake. It also contains some minerals and vitamins. The ratio here is 1:2 – so use half the amount of honey that the recipe calls for sugar. You should also use a little less milk or water here so that the dough does not become too runny.
  • Maple syrup also has a delicious taste of its own and can add an excellent additional flavor to cakes. Reduce the weight of the sugar by a quarter. So with 100g of sugar, it would be 75g of maple syrup. Also, consider reducing a few tablespoons less liquid elsewhere in the recipe.
  • Other alternatives are agave syrup or date syrup. Depending on how thick the syrup is, you should adjust the amount of liquid used.

Sweeteners as an alternative

If you’re avoiding sugar, you’ve probably heard of various sweeteners.

  • Artificial sweeteners such as xylitol or sucralose are many times sweeter than sugar and often low in calories or completely calorie-free.
  • Whether they work as an alternative in baking depends on your tastes. Sweeteners often bring a slightly bitter aftertaste. If this doesn’t bother you, you can use sweetener as an excellent diabetic-friendly alternative to conventional sugar.
  • Sugar can be replaced 1:1 with sucralose or xylitol when baking.
  • In the meantime, there is also a natural sweetener, which is obtained from plants.
  • Stevia, for example, is just as low in calories but contains far fewer chemicals than artificial sweeteners.
  • In addition, the aftertaste of stevia is less bitter. Nevertheless, it brings a special aroma that you must like.
  • However, in order to use stevia in baking, you will need to adjust your recipe. Since stevia is many times sweeter than sugar, you should add a much smaller amount of stevia. You only need 1 teaspoon of liquid stevia extract or half a teaspoon of pure stevia powder for every 200g of sugar.
  • You have to compensate for the lost mass elsewhere, for example with protein, bananas, or yogurt.
  • The well-known sweetener aspartame, which is also contained in cola, is not suitable for baking. This artificial sweetener cannot withstand high temperatures.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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